Creamy Sun-Dried Tomato Chicken Pasta Recipe

Introduction

This creamy sun-dried tomato chicken pasta is a delightful combination of tender chicken, tangy sun-dried tomatoes, and a rich, savory sauce. It’s a comforting yet elegant dish that’s perfect for a weeknight dinner or special occasion.

Ingredients

• 1 (8 ounce) jar oil-packed sun-dried tomatoes
• 1 pound boneless skinless chicken breasts, cubed
• 4 teaspoons Italian seasoning
• 1 teaspoon paprika or smoked paprika
• Red pepper flakes, to taste
• Kosher salt and black pepper, to taste
• 3/4 cup grated parmesan cheese
• 2 tablespoons salted butter
• 1 medium shallot, chopped
• 2 cloves garlic, chopped
• 1 pound short cut pasta
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 2 cups fresh baby spinach
• Juice of 1 lemon

Instructions

1. Step 1: Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large pot or skillet with sides. Chop the sun-dried tomatoes and set them aside.
2. Step 2: Place the pot over medium-high heat. Add the cubed chicken, 3 teaspoons Italian seasoning, paprika, and a pinch each of red pepper flakes, salt, and black pepper. Cook until the chicken is golden brown, about 5 minutes.
3. Step 3: Stir in 1/4 cup of parmesan cheese and cook for another minute. Remove the chicken from the pot and set aside.
4. Step 4: To the same pot, add the butter, chopped shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes.
5. Step 5: Pour in 3 1/2 cups of water and bring to a boil. Add the pasta and cook, stirring often, until al dente, about 8 minutes.
6. Step 6: Stir in the heavy cream, Dijon mustard, remaining parmesan cheese, fresh baby spinach, and chopped sun-dried tomatoes.
7. Step 7: Return the cooked chicken and any juices to the pot, stirring to combine and heat through.
8. Step 8: Serve the pasta topped with fresh lemon juice and extra parmesan cheese if desired.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor or regular paprika for a milder taste.
• Substitute chicken thighs for a juicier, more flavorful option.
• Add sun-dried tomatoes packed in dry instead of oil, but toss them in olive oil for richness.
• For a lighter version, swap heavy cream for half-and-half or whole milk, but reduce the cooking time to prevent curdling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed. This dish does not freeze well due to the cream sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, short cut pasta like penne, rigatoni, or farfalle works well to hold the creamy sauce. You can also use spaghetti or fettuccine if preferred.

How can I make this dish dairy-free?

Replace the parmesan and heavy cream with dairy-free alternatives like vegan cheese and coconut cream. Adjust seasonings to taste since these substitutes can alter the flavor profile slightly.

Creamy Sun-Dried Tomato Chicken Pasta Recipe

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This Creamy Sun-Dried Tomato Chicken Pasta is a luscious and flavorful dish that combines tender cubed chicken breasts with rich, creamy sauce infused with sun-dried tomatoes, Parmesan cheese, and fresh spinach. The pasta is cooked directly in the sauce for an easy, one-pot meal that bursts with Italian-inspired flavors, perfect for a comforting weeknight dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Protein and Dairy

• 1 pound boneless skinless chicken breasts, cubed
• 3/4 cup grated Parmesan cheese
• 2 tablespoons salted butter
• 1 cup heavy cream

Produce and Herbs

• 1 (8 ounce) jar oil-packed sun-dried tomatoes
• 1 medium shallot, chopped
• 2 cloves garlic, chopped
• 2 cups fresh baby spinach
• Juice of 1 lemon

Pantry

• 4 teaspoons Italian seasoning
• 1 teaspoon paprika or smoked paprika
• Pinch of red pepper flakes
• Kosher salt and black pepper, to taste
• 1 pound short cut pasta (such as penne or rigatoni)
• 2 teaspoons Dijon mustard

Instructions

1. Prepare Sun-Dried Tomatoes and Oil: Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large pot or deep skillet. Chop the sun-dried tomatoes finely and set them aside for later use.
2. Cook Chicken: Heat the pot over medium-high heat with the reserved oil. Add the cubed chicken, 3 teaspoons of Italian seasoning, paprika, a pinch of red pepper flakes, kosher salt, and black pepper. Sauté until the chicken is golden brown and cooked through, about 5 minutes. Stir in 1/4 cup Parmesan cheese and cook for an additional minute, then remove the chicken from the pot and set aside.
3. Sauté Aromatics: To the same pot, add the butter, chopped shallot, garlic, and 1 teaspoon Italian seasoning. Cook over medium heat until fragrant and softened, approximately 3 minutes.
4. Cook Pasta: Pour in 3 1/2 cups of water and bring to a boil. Add the pasta and stir occasionally. Cook until the pasta is al dente, about 8 minutes, allowing it to absorb some flavor from the aromatics and seasonings.
5. Add Cream and Vegetables: Stir in the heavy cream, Dijon mustard, the remaining Parmesan cheese, fresh baby spinach, and chopped sun-dried tomatoes. Mix well to combine and let the spinach wilt slightly.
6. Combine Chicken and Finish: Return the cooked chicken along with any juices accumulated on the plate back to the pot. Stir everything together to combine and heat through for 1-2 minutes.
7. Serve: Serve the creamy sun-dried tomato chicken pasta immediately, topped with freshly squeezed lemon juice and extra grated Parmesan if desired.

Notes

• Using oil-packed sun-dried tomatoes adds extra richness and flavor; do not discard the oil as it is used to cook the chicken and aromatics.
• Short cut pasta like penne or rigatoni holds the creamy sauce well and is ideal for this recipe.
• Adjust the amount of red pepper flakes to your preferred spice level.
• For a smoky flavor, use smoked paprika instead of regular paprika.
• Freshly grated Parmesan provides the best flavor; pre-grated may not melt as smoothly.
• This recipe is best served immediately as the creamy sauce thickens upon standing.

Keywords: Chicken pasta, creamy pasta, sun-dried tomato pasta, Italian chicken recipe, one pot pasta, easy dinner